Lentil Salad with Pork Tenderloin
New cooking books have graced my shelves thanks to my dear friends gifting them to me. Yes, I added two wonderful French cooking books to my collection. I know what are you thinking:” Another cookbook? Don’t you have enough?” Well…. If you ask me, we never do. At least, I never do, the more the merrier, but I am funny like that. But then, cooking has this ever-changing life and growth, and that, is the beauty of cooking.
Tonight dinner is an adaption from “the Best recipes in less than 20 minutes of preparation”. And preparation can get the best of all of us sometimes. No one enjoys spending hours preparing a meal on a week night while everyone is going in every directions and your day was filled with activities, that the only thought in your mind is to enjoy the couch and hopefully having the control of the TV remote.
When I prepared this dish I made notes on how to improve the preparation of it and to make it easier to follow and execute, and here is what I am sharing with you.
TIP: To shorten the cooking time of pork tenderloin, I suggest cutting it in half. By doing so, you insure that the middle part that takes the longest to cook, is cooked properly. If you choose not to do so, then start cooking the meat half way thru the cooking time of the lentils.
About the lentils, do not use the regular brown lentils. The consistency is not the same as well as the flavor. All specialty grocery stores now have French green du Puy lentils.
This is an all in one meal with left overs, as we did.